Ayahuasca Beverages: Phytochemical Analysis and Biological Properties

Abstract

Ayahuasca is a psychoactive beverage, originally consumed by indigenous Amazon tribes, of which consumption has been increasing worldwide. The aim of this study was to evaluate the phytochemical profile, as well as the antioxidant, anti-inflammatory and antimicrobial properties of decoctions of four individual plants, a commercial mixture and four mixtures of two individual plants used in the Ayahuasca preparation. For this purpose, a phytochemical characterization was performed, determining the content of flavonoids, total phenolic compounds, and analyzing the phenolic profile. Besides, 48 secondary metabolites were investigated by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q/TOF-MS) and their concentration estimated with real standards when present. The antioxidant activity was evaluated by both the β-carotene bleaching test and DPPH free radical scavenging assay, and the anti-inflammatory activity was determined by a protein denaturation method. Finally, the antimicrobial properties were evaluated using the disc diffusion assay, resazurin microtiter method, anti-quorum sensing and anti-biofilm activity assays. The obtained results showed that, in general, the samples have a high content of phenolic compounds and flavonoids with noticeable differences, reflecting on remarkable antioxidant and anti-inflammatory activities. Significant antimicrobial properties were also observed, with emphasis on the effect of B. caapi and P. harmala on planktonic and biofilm cells of A. baumannii, inhibiting both the biofilm formation and the production of violacein pigment.

Evaluation of the Cytotoxicity of Ayahuasca Beverages

“…Table 1 includes also relevant information about phenolic compounds. The profiles of these compounds in each plant variety of ayahuasca beverages was recently published by our group, where, in addition to determining the concentration of phenolic compounds, the antioxidant activity, anti-inflammatory activity and antimicrobial properties were also evaluated [26]. Detail of the main fragment ions and the fragmentation pathways proposed.…”

“…The source temperature was 225 • C. The nebulizer and gas flow rates were 35 psig and 11 L/min respectively; the fragmentor voltage was set to 75 V and a radiofrequency voltage in the octopole (OCT RF Vpp) of 750 V was used. Chromatographic analysis was performed using optimized conditions developed by the Center of Metabolomics and Bioanalysis (CEMBIO) [26,33,34].…”

Cross-Sectional Associations Between Lifetime Use of Psychedelic Drugs and Psychometric Measures During the COVID-19 Confinement: A Transcultural Study

“…The reasons why the regular use of psychedelic drugs might be protective during a period of confinement can only be speculative. First, they are 5-HT 2A agonists and have interesting anti-inflammatory, plasticity-promoting, and neuroprotective properties that could be associated with mood enhancement (34,(64)(65)(66). Also, the feelings of awe produced by the psychedelic experience (67) and the enhancement of certain traits or psychological processes, such as decentering (68), can be especially beneficial during a prolonged lockdown.…”

In Vitro Study of the Bioavailability and Bioaccessibility of the Main Compounds Present in Ayahuasca Beverages

“…This psychoactive beverage consists of a thick, oily and brownish decoction, which is prepared from the leaves of Psychotria viridis (P. viridis) and scraps from the stem of Banisteriopsis caapi (B. caapi) [4,5]. However, over the years, the preparation of Ayahuasca has undergone variations [1,2,6]. Thus, some species of natural origin have been used in the preparation of the beverage, namely Brunfelsia spp., Daturaolens, Malouetia tamarquina, Psychotria carthagenesis, Brugmansia suaveolens, Tabernaemontana spp., or Nicotiana tabacum, replacing P. viridis, or Peganum harmala, Harmine freebase/HCl, Moclobemide and Tetrahydroharmine freebase/HCl, replacing B. caapi [6,7].…”